Potato, mint, pea and broad bean salad recipe | delicious. magazine
A potato, mint, pea and broad bean salad – a fresh and light take on this classic summer side dish, with lots of your five a day.
Ingredients
- 2kg new potatoes, halved
- 300g peas, defrosted if frozen, or freshly podded
- 300g broad beans (roughly 1.8kg in their pods, double podded)
- For the dressing
- Large bunch fresh mint, leaves roughly chopped, 2 sprigs left whole
- 200ml full-fat Greek yogurt
- 100ml mayonnaise
- Juice 1 lemon
- Large bunch fresh parsley, chopped
- 1 garlic clove, crushed
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